Curried Chicken Salad
This is THE BEST curried chicken salad recipe! So easy, and perfect to take to your next picnic or potluck. Plus, it calls for a yogurt base vs. mayo so it’s super healthy!
It’s been rainy in Colorado on the front range the past couple of months. And while you would have never heard me get excited about rain when living in Chicago, here, it’s such a rare event that it’s a welcome change from the constant sun that seems to bakes us day in and day out with it’s warm rays.
I know it sounds silly, but sometimes a rainy day is just a nice change of pace – an excuse to stay inside and curl up with a good book, watch a movie, or just get some things done.
That is, except when you’ve promised your kids a picnic dinner all day. Then the rain sucks.
This is exactly what happened to us a couple of weeks ago. The forecast for the day looked great. However after dropping my kids off at school, the weather quickly turned from warm and sunny to cold and drizzly. Not great picnicking weather, but my kids insisted and I had made a promise, so rainy weather be damned – we were going on a picnic!
This curried chicken salad is pretty easy to pull together quickly, especially if you have your chicken cooked in advance (sometimes I even use a rotisserie chicken to make it extra fast). It’s a nice potluck dish too since the curry flavored is mild enough even for little ones to like it and the fruit lightens it up so it’s not too heavy of a dish. And, just like rainy days in Colorado, it’s a lovely variation from the normal chicken salad most people are used to.
Our rainy picnic turned out great, despite the weather. I'm not saying this chicken salad had anything to do with it, but maaaayyyyybe it helped just a little bit.
Rain or shine, give this one a try.
Have a favorite potluck dish? Share it in the comments!
3 large chicken breasts, cooked and shredded
1 cup grapes, halved
1 apple, cored and diced
2 stalks celery, chopped
¼ cup red onion, diced
2 tablespoons parsley, chopped
For the sauce
3 tablespoons curry powder
1 ½ cup greek yogurt
1 tablespoon lemon juice
1 tablespoon honey
Salt and pepper to taste
Water or milk, if needed
Shred cooked chicken into bite sized pieces.
Add grapes, apple, celery and red onion to the chicken and stir to combine.
Mix all ingredients for the sauce except the water/milk and stir well to combine. If your sauce is a bit thick, add a small amount of water or milk, 1 tablespoon at a time, until you reach your desired thickness. (Note: a thinner yogurt works better with this salad.)
Add the parsley and mix to combine.